食品科学

• 基础研究 • 上一篇    下一篇

鸟胺牛磺酸部分替代NaCl对灌肠品质的影响

刘学军,刘 媛   

  1. 吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2015-08-15 发布日期:2015-08-17

Effect of Partial Substitution of Orn-Taurine for NaCl on the Quality of Sausages

LIU Xuejun, LIU Yuan   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2015-08-15 Published:2015-08-17

摘要:

本实验选用鸟胺牛磺酸部分替代NaCl,在NaCl使用量为2.5%的前提下,通过单因素试验考察鸟胺牛磺酸替代比(0~40%)对灌肠pH值、水分活度、色泽、质构特性以及感官品质的影响。结果表明:与未替代组相比,20%~40%的鸟胺牛磺酸替代比可显著降低灌肠的pH值、水分活度和a*值,而b*值则显著升高(P<0.05);30%~40%的鸟胺牛磺酸替代比可显著升高灌肠的L*值、硬度和胶黏性(P<0.05);40%的鸟胺牛磺酸替代比可显著增大灌肠的咀嚼性(P<0.05);感官评定结果表明,随着鸟胺牛磺酸替代比的增加,灌肠颜色变浅,咸味有所下降。综合评价结果显示,适宜的鸟胺牛磺酸替代比水平为20%。

关键词: 灌肠, 鸟胺牛磺酸, 替代, NaCl, 品质

Abstract:

Orn-taurine was used to partially replace sodium chloride in sausages. Substitution ratios ranging from 0 to
40% based on 2.5% total sodium chloride were investigated. The effect of orn-taurine substitution ratio on the pH, water
activity, color, texture properties and sensory evaluation of sausages was examined. The results showed that a substitution
ratio ranging from 20% to 40% could significantly decrease the pH, a* value and water activity of sausages, but increase
the b* value (P < 0.05). A substitution ratio ranging from 30% to 40% could significantly increased the L*, hardness and
gumminess of sausages (P < 0.05). The substitution ratio of 40% could significantly increase the chewiness of sausages
(P < 0.05). Sensory evaluation results showed that with an increase in orn-taurine substitution ratio, the color became lighter,
and the salty taste exhibited a decline. Based on comprehensive consideration of water activity, pH, color, texture properties
and sensory evaluation, the suitable substitution ratio was 20%.

Key words: sausage, orn-taurine, substitution, sodium chloride, quality

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